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Semolina Pudding

Semolina pudding made by simmering semolina in milk with sugar, optionally adding egg, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and semolina work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 351 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Semolina Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Simmer the semolina in the milk with the sugar, stirring until it thickens.

  2. If using, beat the egg and stir it into the mixture.

Bake

  1. Pour the mixture into a pie dish and bake at 400°F (200°C) for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + semolinatop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + semolinatop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Thickens the milk as it cooks, giving the pudding its body.
Milk
Forms the liquid base that the semolina swells and thickens in.
Sugar
Adds sweetness and a richer flavour to the pudding.
Egg
Adds richness and helps the pudding set as it bakes.

The step that matters

Stirring the semolina while it simmers. Semolina starch swells and can clump or stick and scorch on the base of the pan if left unstirred. Constant stirring keeps the starch evenly dispersed and the heat even, so the mixture thickens smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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